Description
These decadent Chocolate Brownie Cookies are delightfully fudgy and rich, combining the best of brownies and cookies in a single treat. Melted chocolate and butter create a silky base, while a mix of semi-sweet chocolate chips adds bursts of chocolate throughout. Perfectly baked until just set with crinkled tops, these cookies offer a chewy, brownie-like texture that melts in your mouth. Ideal for chocolate lovers looking for a quick and satisfying dessert.
Ingredients
Scale
Chocolate Mixture
- 1 cup Semi-Sweet or Dark Chocolate Chips
- 1/2 cup Butter
Dry Ingredients
- 3/4 cup Sugar
- 1/2 cup Brown Sugar
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 cup Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
Wet Ingredients
- 2 large Eggs
Additional
- 3/4 cup Chocolate Chips (for stirring in)
Instructions
- Melt Chocolate and Butter: Place the butter and 1 cup chocolate chips in a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring frequently until the mixture is fully melted and smooth.
- Whisk Eggs and Sugars: In a large bowl, whisk the eggs with both sugars for 5-6 minutes until the mixture is light, fluffy, and creamy, incorporating air into the batter.
- Combine Ingredients: Pour the melted chocolate-butter mixture into the egg mixture and mix for 1-2 minutes, scraping the bowl sides. Add cocoa powder, flour, baking powder, and salt, then mix gently until just combined to avoid tough cookies.
- Add Chocolate Chips: Stir in the remaining 3/4 cup chocolate chips. For extra melty chocolate pockets, you can roughly chop a chocolate bar and add the pieces.
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats, spacing the dough scoops to allow spreading.
- Shape and Bake: Use a cookie scoop or spoons to drop dough onto prepared sheets. Bake for 11-12 minutes, until cookies start to set and tops begin to crinkle. Optionally sprinkle with sea salt while warm.
- Cool and Serve: Allow cookies to cool slightly before removing from the baking sheet. These cookies are best enjoyed the day they are baked.
Notes
- Use 50% microwave power when melting chocolate and butter to prevent burning.
- Do not overmix the dough after adding flour to maintain a tender texture.
- Cookies will spread, so leave sufficient space between dough scoops on the baking sheet.
- Sprinkling sea salt on top enhances the chocolate flavor.
- Best eaten fresh but can be stored in an airtight container for up to 3 days.
- For a darker chocolate experience, use 70% dark chocolate instead of semi-sweet chips.
